1 lb pork shoulder, cut into small pieces
1 tbsp olive oil
1/2 onion, minced
1 clove garlic, minced
1 tsp minced parsley
salt and pepper
1 1/2 small cans tomato paste
2 cps warm water
1 lb lasagne
1 lb ricotta (Italian pot cheese)
4 tbsp grated Parmesan cheese
1 - Place pork in saucepan with oil, onion, garlic and parsley and brown thoroughly on all sides.
3 - Remove pork and keep warm.
4 - To saucepan, add salt, pepper and tomato paste diluted in 2 cps warm water.
5 - Cover and cook 2 hours, adding a little water from time to time if necessary.
6 - This should make about 2 cps of tomato sauce.
7 - In a large pot of boiling salted water cook lasagne until tender, stirring frequently to keep them from sticking together.
8 - Drain.
9 - Mix ricotta with 1 tbsp warm water to make soft paste.
10 - In a greased large casserole arrange klasagne in layers, alternating with pork, sauce, ricotta and Parmesan,
until all the lasagne is used.
11 - End wiyth a layer each of sauce, ricotta and Parmesan.
12 - Bake until done and serve hot.